08/11/2025
๐Carrot Cake๐
๐Diabetes Friendly๐
Recipe yields: 20 pieces
Serving size: 1 piece
- 200ml cake flour (100g)
- 200ml whole wheat flour (100g)
- 100ml oat bran (70g)
- 10ml baking powder
- 5ml baking soda
- 10ml ground cinnamon
- 5ml mixed spices
- Pinch of cloves
- 2ml salt
- 500ml finely grated carrots (175g)
- 100ml raisins (60g)
- 150ml grated, fresh pineapple (125g)
- 50ml chopped pecan nuts (20g)
- 2 large eggs, beaten
- 50ml canola oil
- 175ml unflavoured low-fat yoghurt
- 5ml vanilla essence
- 1.5ml stevia sweetener powder OR 4-5 drops liquid sweetener (replaces 62.5ml sugar)
Cottage cheese garnish:
- 5ml gelatin powder
- 25ml apple juice
- 125g smooth, fat-free cottage cheese
- Pinch of stevia sweetener powder OR 4-5 drops liquid sweetener (replaces 62.5ml sugar)
- 2ml vanilla essence
1. Mix the dry ingredients in a large mixing bowl.
2. Mix the carrots, raisins, pineapple, nuts, eggs, oil, yoghurt, flavouring and sweetener. Stir the carrot mixture into the dry ingredients and add a little more milk if necessary to form a soft, sticky dough.
3. Spoon the dough into a greased 160mm x 160mm x 60mm cake pan and smooth out.
4. Bake for 50-60 minutes at 180ยฐ C in a preheated oven until risen and cooked. Bake the cake for 5-10 minutes longer if still moist after 60 minutes.
5. Turn the cake out onto a wire rack and let cool completely before decorating and serving.
Cottage cheese decoration:
1. Soak the gelatin powder in the apple juice and soften over boiling water or microwave for 20-30 seconds at 100% power.
2. Mix the melted gelatin with the cottage cheese, sweetener and flavouring. Cook the cottage cheese mixture until it starts to thicken. Stir the cottage cheese mixture and spread on the cooled carrot cake.
3. Cover and refrigerate the carrot cake until serving.
1 piece of cake = 1 starch + 1 fat
Glycemic index: intermediate (61)
Glycemic load: 8
Nutrient analysis per serving:
Energy: 459KJ
CHO: 13.9g
Protein: 4.1g
Fat: 3.9g
MOVS: 2.1g
POVS: 1.1g
Chol: 23.5mg
Fiber: 2.1g
